Pressure Cooker Ribs!! Tender, juicy, fall-off-the-bone with a perfect sticky glaze. Pressure cooker ribs are done in a fraction of the time with the same powerful flavor and deliciousness. You'll never go back!
WHAT KIND OF RIBS ARE THERE?
I'm not an expert on all of the different ribs that you can purchase, but there are a few basics.
- pork ribs and then there are beef ribs. Generally people eat (and you'll find at your grocery store) pork ribs.
- Then there are baby back ribs and spareribs: simply cut from different parts of the pig.
- Babybacks are leaner and tender, and weigh less so they cook faster than spareribs.
- Spareribs are richer and more flavorful because they have more bone and generally more fat, but less meat (which equals cheaper). Both can be delicious!
- Serve these ribs with a low-carb option like these Keto Bang Bang Cauliflower!
WHAT KIND OF RIBS ARE DO WE NEED?
We are using baby back ribs for this recipe. They are your pretty standard, most commonly known ribs. If you are lookin for a delicious country style rib recipe check here!
HOW TO COOK BABY BACK RIBS
There are several different methods of making ribs from boiling, grilling, baking and smoking. ALL are delicious and can produce very flavorful, tender ribs but all those methods take hours on hours of cooking whereas cooking ribs in the instant pot or pressure cooker will create incredibly flavorful tender, fall off the bone ribs but in only an hour or less.
WHAT INGREDIENTS DO I NEED FOR BABY BACK RIBS
- SPICES FOR RUB
- BBQ SAUCE
- BABY BACK RIBS
HOW DO I PREP MY BABY BACK RIBS
First you want to remove the shiny membrane on the backside if it hasn't already been removed for you.
- Cut off the last rib if you can't get a start on it. You'll want to dig in with a blunt object. I used a butter knife
- . Hopefully the membrane is all intact and once you start pulling, it should all just come off in one piece. If not, it'll be more difficult, but just do the best you can. It's not integral that you remove the membrane, it just makes for a slightly easier eating experience.
- Once it gets going, grab a paper towel and use it to really grasp the membrane. Pull that sucker back.
MAKE YOUR RUB
ADD all your spices and brown sugar to bowl. Stir until its well mixed.
RUB YOUR BABY BACK RIB AND MARINATE
Rub all over, front and back, of the baby back ribs. Place in a and place in the fridge overnight, or at least a few hours.
PRESSURE COOK YOUR BABY BACK RIBS
Now that your ribs are super flavorful it's time to pressure cook them. Place them in the pressure cooker with 1 cup of water, broth or dr pepper...yeah baby.
HOW LONG DO I PRESSURE COOK RIBS?
Pressure cook the ribs for 30 minutes. For really really fall apart tender ribs you can go a little longer like 45 minutes. Natural release. Pull the ribs out of the pressure cooker and slice into sections.
HOW TO GET THE PERFECT STICKY RIB GLAZE
Now that you have cooked the ribs so they are fall-off-the-bone tender you need to finish them by adding a nice sticky glaze.
- line a jelly roll pan with foil
- using a homemade or your favorite barbecue sauce- brush a generous amount over all the ribs
- broil for about 5-10 minutes. until desired stickiness is met
CHOW DO I SERVE RIBS?
You will want to serve them immediately nice and hot! They go great with just about any side dish from potato salad to mashed potatoes! Serve ribs as an appetizer or game day part food.
WHAT DO I DO WITH LEFTOVER RIBS?
Any leftover ribs can be stored in an air tight container in the fridge for a few days. Just reheat in your microwave, air fryer or in a sauce pan with little water.
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Pressure Cooker Ribs
Ingredients
- 2 racks of pork ribs
Rib Rub
- ½ c dark brown sugar
- 2 Tablespoon paprika
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 Tablespoon celery salt
- 2 Tablespoon white pepper
Homemade BBQ Sauce
- ⅛ c canola oil
- 3 cloves garlic chopped
- ¼ c yellow onion chopped
- 2 c all-natural ketchup
- ¼ c apple cider vinegar
- ½ Tablespoon hot chili sauce
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon liquid smoke
- ¼ c brown sugar
- ¼ c honey
- ½ Tablespoon paprika
- ½ Tablespoon cayenne
- ½ Tablespoon black pepper
Instructions
- Remove membrane from ribs.
- Mix rub ingredients together and rub into ribs. Wrap in foil and refrigerate overnight.
PRESSURE COOKER INSTRUCTIONS
- Place the ribs in the instant pot with 1 cup or water, broth or dr pepper. Cook on high for 30-45 minutes and let natural release.
- Remove from pressure cooker and divide into sections. Brush with your favorite or homemade bbq sauce. Place under broiler for about 5-10 minutes until BBQ sauce is nice and sticky. Serve immediatly.
Other instructions if not using a pressure cooker
- Prepare sauce by sautéing garlic and onions in oil until soft. Add remaining sauce ingredients and simmer on low, covered, while stirring frequently 10-15 minutes or until thickened and darkened. Refrigerate sauce overnight.
- Four hours prior to chow time, remove ribs from refrigerator. Place in glass pan large enough to fit (trim ribs if necessary) or jelly roll pan.
- Pour about ¼" layer of Dr. Pepper into pan. Cover tightly with two layers of foil and bake at 200 degrees for 3 hours.
- Remove from pans, drain all liquid. Baste both sides of ribs with sauce.
- Grill saucy ribs on grill while occasionally re-basting or bake in oven 350 degrees uncovered for 25 minutes.
- Broil for a couple of minutes for a crispy outer edge.
Freddy says
just made these and they are so good!! my go to recipe from now on.
Erin V says
these were amazing!! so easy and tender